Description
Craving Crab Rangoon? Try this homemade recipe and create your own version of this mouthwatering Chinese takeout treat.
Ingredients
Units
Scale
- 12 oz package of wonton wrappers
- 1/2 of a bunch of green onions sliced (tops ONLY)
- 1 garlic clove – chopped and smashed
- 8 oz crab (or imitation if you can’t get crab – chopped)
- 8 oz of cream cheese at room temperature
- 1 tablespoon of lemon juice
- 2 teaspoons of soy sauce
- 2 teaspoons of Worcestershire Sauce
- 1/4 cup of warm water
- salt and pepper
- vegetable, peanut or avocado oil for frying
Instructions
- Heat oil on medium-high heat in a wok (or cast iron skillet) over medium-high heat to 375 degrees F (190 degrees C)
- In a large bowl, add the cream cheese, crab, one of the smashed and chopped garlic cloves, lemon juice, soy sauce, Worcestershire sauce, and the dark green parts (tops) of the green onions.
- Mix it all together. (You can use a hand mixer, or if you want that creamy texture like at many Chinese American Restaurants, use a food processor, and blend it until smooth.
- Transfer (if needed) back to your mixing bowl
- Using a teaspoon (or teaspoon scoop), place a small amount of filling onto the center of a wonton wrapper.
- Take your finger gently tap it into a small bowl of water and wipe a small amount of the water onto each side of the wonton wrapper (dip your finger as many times as needed to get all sides damp).
- Fold the sides together in your choice of shape folding (see images on Blog Post). Make in batches that will fit in a single layer in your fryer (approximately 6-8 of them). If you make them too far ahead of time, the filling may leak through the bottom.
- Watching closely, fry in single layers, and flip them so they are golden and crunchy on all sides. Even the square ones need to be flipped or held down for a few seconds to get golden brown.
- Once golden brown, remove and lay on a pan lined with a cooling rack to let off any excess oil.
- For best results, serve immediately with soy sauce or your favorite dipping sauce.
Equipment
Cuisinart 14-Cup Food Processor
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Mora Ceramics Small Mixing Bowls Set of 2 – 2.5 & 1.6 Qt (Vanilla White)
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See the blog post for how to fold them 3 different ways
Storage Details
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- Crab rangoon is best served immediately. If you want to plan ahead, you can make the filling ahead of time. Then simply fill and fry when you’re ready.
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- If you do end up with leftovers heat your oven to 350℉ and back for about 5-10 minutes or in an air fryer at 400℉ for about 5 minutes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Appetizer
- Cuisine: Chinese American
Nutrition
- Calories: 26
- Sugar: 0.01
- Sodium: 61
- Fat: 0.1
- Saturated Fat: 0.02
- Carbohydrates: 5
- Fiber: 0.2
- Protein: 1
- Cholesterol: 1
